INHIBITORY EFFECTS of HONEY on STAPHYLOCOCCUS AUREUS and ESCHERICHIA COLI: A CURRENT REVIEW
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Tarih
2023
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Honey is a natural food that has been used since ancient times for its medicinal benefits. Thanks to its antimicrobial activity, which has a very important place among honey's medicinal effects, it can be used against various pathogens such as Staphylococcus aureus and Escherichia coli. The antibacterial effect of honey depends on physical (high osmotic pressure, low water activity and low pH value), chemical (hydrogen peroxide, methylglyocal, phenolic compounds, flavonoids, organic acids and proteins) and biological factors (enzymes secreted by bees, probiotic bacteria and pollen). The antibacterial effect of honey can be affected by the origin of the honey, the type of flower obtained, the season of harvest and processing methods. Therefore, more studies are required to clearly demonstrate the antimicrobial activity of honey and make it available for use in clinical treatments. In this review, it was aimed to better understand the antimicrobial effects of honey on S. aureus and E. coli by searching the current literature.
Açıklama
Anahtar Kelimeler
Halk ve Çevre Sağlığı, Patoloji, Mikrobiyoloji, Kimya, Tıbbi, Biyoteknoloji ve Uygulamalı Mikrobiyoloji, Viroloji, Sağlık Bilimleri ve Hizmetleri
Kaynak
Veteriner farmakoloji ve toksikoloji derneği bülteni (Online)
WoS Q Değeri
Scopus Q Değeri
Cilt
14
Sayı
3
